Salt Water Hoof

Salt Water Hoof

1. Prepare the hoof, shochu, salt, sugar, gauze, and cotton thread.

2. Wash the hooves and remove the bones.

3. Sprinkle some shochu and knead it a few times.

4. Sprinkle some sugar in and out of the hoof.

5. Sprinkle some salt and knead for a few minutes.

6. The skin of the hooves is rolled outwards and inwards.

7. Tie tightly with clean gauze.

8. Tie it with cotton thread and place it in a ventilated place for 15 days.

9. When eating, wash away the dust outside with clean water and soak for half a day.

10. Take a pressure cooker, put ginger, green onions, and put water over the hooves.

11. Add the cooking wine, bring to a boil over high heat, let it stuffy for 40 minutes.

12. Turn on the pressure cooker and take out the hoof.

13. Let it cool, remove the cotton thread, and remove the gauze.

14. The slices are ready to be plated.

Tips:

1. The hoof must be tied tightly.

2. Be sure to use cotton gauze or cotton cloth.

3. Shochu is a high-grade wine, don't use ordinary cooking wine.

4. Insert the chopsticks and it will be cooked.